What Makes This a Classic
A “classic beef lasagna” usually has these elements:
A hearty meat tomato sauce (often with garlic, onions, maybe wine)
Pasta sheets (lasagna noodles), either boiled or “oven‑ready”
A creamy component—maybe béchamel or ricotta (or both)
Cheese: mozzarella, Parmesan, etc.
Layers that are baked so flavors meld; the top is golden and bubbling
This recipe leans toward a more traditional Italian‑style lasagna with both meat sauce and béchamel. If your memories or preferences differ (no béchamel, extra cheese, etc.), you can adjust with the variation tips later.
Ingredients (for 8‑10 servings)
These measurements are for about a 9×13‑inch (or equivalent) baking dish, or two smaller ones, serving ~8‑10 people. You can scale down if you only want 4‑6 servings.
Meat Sauce
2 tbsp olive oil
1 large onion, finely chopped
2 stalks celery, finely diced
2 medium carrots, peeled and finely diced
4 cloves garlic, minced
1.2 kg (≈ 2.6 lb) ground beef (or mix beef + pork if liked)
1 tsp salt (adjust as needed)
½ tsp freshly ground black pepper
2 bay leaves
1 tsp dried oregano
1 tsp dried basil
½ cup red wine (optional, but deepens flavor)
1 can (400‑500 g) crushed tomatoes (or chopped tomatoes)
2‑3 tbsp tomato paste (for richness and color)
~400‑500 ml tomato sauce or passata (for smoothing/enhancing the saucy layers)
A pinch sugar (optional, to balance acidity)
Béchamel (White) Sauce
60 g (≈ 4‑5 Tbsp) butter
60‑70 g all‑purpose flour (≈ ¼ to ⅓ cup + a little more)
~800‑900 ml whole milk, warmed (so it combines more smoothly)
Salt & pepper to taste
A pinch of nutmeg (freshly grated if possible)
Optional: a handful of grated Parmesan or Gruyère mixed into béchamel for extra richness
Pasta & Cheese Layers
12‑15 lasagna sheets (dried or “oven‑ready” / no‑boil)
300‑400 g mozzarella cheese, shredded
80‑100 g Parmesan cheese, finely grated (or Pecorino Romano if preferred)
Optional: ricotta cheese + egg + parsley mixture (if you like a cheesy filling layer)
Other Necessities
Butter or olive oil for greasing the baking dish
Fresh herbs (parsley, basil) for garnish
Salt, pepper, maybe red pepper flakes if you like a bit of heat
Step‑by‑Step Instructions
I break this into stages: prepping, sauce, béchamel, assembly, baking, rest & serving. At each stage, I include timing and what to watch out for.
1. Prep & Mise en Place (~15‑20 minutes)
Preheat oven to 180 °C (≈ 350‑375°F). If your oven runs hot, check early.
Chop onions, carrots, celery finely. Minced garlic. Grate cheeses. Warm milk (this prevents lumps in béchamel).
If using dried noodles, have them ready (if boiling) or if oven‑ready, just open packet. Grease baking dish with butter or oil.
2. Make the Meat Sauce (~25‑30 minutes)
In a large heavy pot or skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, celery. Sauté for about 5‑7 minutes, stirring occasionally, until vegetables are softened and onions translucent.
Add garlic; cook another ~1 minute until fragrant (don’t burn it).
Increase heat slightly, add the ground beef (and/or pork). Break up the meat with spoon or spatula, season with salt & pepper. Brown the meat well — the browning gives flavor. This may take ~8‑10 minutes.
If using wine: pour in, deglaze the pot (scrape up browned bits), let wine reduce for 2‑3 minutes.
Stir in tomato paste; cook for a minute or two to “cook out” the raw flavor.
Add crushed tomatoes, tomato sauce or passata, dried herbs (oregano, basil), bay leaves. If you feel acid is strong, add a pinch of sugar to balance.
Reduce heat to low/medium‑low, let simmer gently, partially covered, for ~15‑20 minutes, stirring now and then. The sauce should thicken somewhat but still be saucy (not dry). Taste & adjust salt / pepper.
3. Make the Béchamel Sauce (~10‑15 minutes)
While meat sauce is simmering, do the béchamel.
In a medium saucepan, melt the butter over medium heat.
Stir in the flour — whisk continuously to form a roux. Cook for ~2‑3 minutes (without browning too much) to cook out the raw flour taste.
Gradually (in small additions) whisk in the warm milk. Keep whisking to avoid lumps. Once all milk is added, continue whisking and bring to a gentle simmer.
Season with salt, pepper, and the pinch of nutmeg. If using optional cheese in béchamel, add it when sauce is thickened. Remove from heat once it has consistency to coat back of spoon (i.e. thick enough but still pourable).
4. (Optional) Cheese/Ricotta Filling Layer
If you want a ricotta layer:
Mix ~250‑300 g ricotta cheese with 1 egg, a handful of chopped parsley, pinch salt & pepper. Set aside.
This adds creamy pockets in the lasagna.
5. Assemble the Lasagna (~10 minutes)
Assembly is layering. Here’s the typical layering order:
Spread a small amount of meat sauce (~1 cup or enough to lightly coat bottom) on the base of the greased baking dish. This prevents sticking.
Lay down first layer of lasagna sheets (3‑4 sheets depending on dish width). If sheets need boiling, use boiled al dente noodles; if oven‑ready, they will soften during baking.
Spoon over meat sauce, spread evenly.
Spoon or pour béchamel sauce over meat sauce, smoothing out.
(If using ricotta mix) Spoon ricotta layer over béchamel or meat layer, then more meat sauce.
Sprinkle mozzarella (and a little Parmesan) over.
Repeat layers: noodles → meat sauce → béchamel (or ricotta) → cheese. Usually 2‑3 full layers, ending with noodles + béchamel + cheese on top. The top layer of cheese should be generous so it browns nicely.
6. Baking (~35‑45 minutes)
Cover dish with aluminum foil (lightly greased or tented so foil doesn’t touch cheese).
Bake in preheated oven at 180 °C for ~25‑30 minutes.
Remove foil, increase heat slightly (if safe) or continue at same temperature for another 10‑15 minutes until top is golden and bubbling.
If you want extra browning, you can broil (grill) for last 1‑2 minutes, watching carefully to avoid burning.
7. Resting (~10‑15 minutes)
After removing from oven, let lasagna rest, uncovered, for at least 10 minutes (15 is better). This lets the layers set, making slicing neater and texture better; sauce firms slightly and you avoid a runny mess.
8. Serving
Cut into squares or rectangles. Serve hot.
Great with a side salad (mixed greens, vinaigrette), garlic bread, roasted vegetables.
Garnish with chopped fresh basil or parsley, maybe a sprinkle of extra Parmesan.
Tips & Tricks for Success
Here are things to watch out for and little techniques that make a big difference:
Don’t overboil the noodles: If using traditional dried lasagna sheets, cook them just al dente; they’ll finish cooking in the oven with moisture from sauces.
Sauce consistency: The meat sauce should have enough liquid so that with béchamel you have moisture—but not soggy. If sauce is too thin, reduce more; if too thick, add a splash of stock or water.
Layering balance: Ensure each layer has both meat sauce + béchamel + cheese, so every bite has flavor, sauce, and creamy part.
Use warm milk in béchamel; cold milk mixed too fast can make lumps.
Season gradually: salt & pepper in the meat sauce, and again in béchamel. Taste and adjust.
Cheese quality matters: good mozzarella that melts well; freshly grated Parmesan for flavor. Pre‑grated often has anti‑caking agents, which can affect melt.
Let it rest: slicing when very hot makes layers shift or sauce run; resting helps set.
Make ahead: Lasagna is excellent for preparing a day before. Assemble, cover, refrigerate, then bake longer (maybe 5‑10 min more) when cold.
Freezing: You can freeze either baked lasagna (cool completely, wrap well) or unbaked assembled lasagna. If frozen, bake longer from frozen or thaw overnight in fridge.
Variations & Flavor Twists
If you want to customize or adapt, here are many ways:
Add Italian sausage (sweet or spicy) to meat sauce for more flavor.
Vegetable additions: mushrooms, spinach, zucchini, eggplant — either mixed into the sauce or layered.
Ricotta or cottage cheese layer: adds creamy texture and softer layers.
Different cheeses: mix mozzarella + fontina + provolone, or use a sharper cheese for some layers.
Herbs & seasoning: fresh basil, fresh oregano instead of dried; add red pepper flakes for heat.
Wine: red or white wine in sauce for depth; or a splash of Marsala or sherry near the end.
No béchamel version: use ricotta + egg filling instead of béchamel; or double up meat sauce + cheese.
Gluten‑free version: use gluten‑free lasagna sheets; gluten‑free flour for roux.
Lighter version: use half beef half turkey; less cheese; leaner meat; use low‑fat milk in béchamel.
Cheesy top: add extra cheese layer on top; or breadcrumbs mixed with Parmesan for crunchy finish.
Full Recipe (Printable / Summary)
Here is a clean version you can print or write down.
Classic Beef Lasagna
Servings: ~8‑10
Prep time: ~30 minutes
Cook time: ~1 hour (sauce + baking)
Total time: ~1 hour 30 min
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 stalks celery, finely diced
2 medium carrots, peeled & finely diced
4 cloves garlic, minced
1.2 kg ground beef (or beef + pork combo)
Salt & fresh ground pepper, to taste
2 bay leaves
1 tsp dried oregano
1 tsp dried basil
½ cup red wine (optional)
1 can (≈400‑500 g) crushed tomatoes
2‑3 Tbsp tomato paste
400‑500 ml tomato sauce or passata
Pinch of sugar (optional)
Béchamel Sauce:
• 60 g butter
• 60‑70 g flour
• ~800‑900 ml whole milk, warmed
• Salt & pepper
• Pinch nutmeg
• Optional: grated Parmesan in béchamel
Pasta & Cheese Layers:
• 12‑15 lasagna sheets (dried or no‑boil)
• 300‑400 g mozzarella, shredded
• 80‑100 g Parmesan cheese, finely grated
• (Optional) Ricotta + egg + parsley mix
Butter/oil for greasing dish
Fresh herbs (parsley, basil) for garnish
Method
Preheat oven to 180 °C (350‑375 °F). Grease a baking dish.
Make meat sauce: Sauté onions, celery, carrots. Add garlic. Brown meat (seasoning). Add wine (if using) and reduce. Add tomato paste, crushed tomatoes, passata, dried herbs. Simmer ~15‑20 min. Taste & adjust.
Make béchamel: Melt butter, stir in flour, cook roux ~2‑3 min. Whisk in warm milk gradually. Season with salt, pepper, nutmeg. Optional: stir in some Parmesan until smooth.
(Optional) Ricotta layer: Mix ricotta + egg + parsley + salt & pepper.
Assemble: Meat sauce on bottom; layer of lasagna sheets; meat sauce; béchamel; cheese; (ricotta layer if using). Repeat layers so you have 2‑3 layers. Finish with béchamel + cheese on top.
Bake: Cover with foil; bake ~25‑30 min. Remove foil; bake additional ~10‑15 min or until top golden & bubbly. Broil at end if needed (watch carefully).
Rest: Let rest at least 10‑15 min before cutting.
Serve: Cut; serve with salad, bread; garnish with fresh herbs & extra Parmesan.
Nutritional / Storage Info
Significant calories per serving (because of cheese, meat, sauce) — but rich and satisfying, great as a main meal.
Leftovers store well in fridge for 3‑4 days in airtight container. Reheat in oven or microwave (oven gives better texture).
Freeze portions: wrap well; reheat from frozen or thaw first. Might need more baking time.
Why This Version Works & What to Modify to Match Your Memory
If you grew up with a version your Nana made, compare this recipe and think:
Did she use béchamel (white sauce) or just tomato + cheese?
Was it more rustic (more meat, fewer vegetables) or more “vegetable heavy”?
Did she layer more cheese on top or between?
Was it sweeter, spicier, or more mild?
Did she use red wine, or none at all?
Were noodles boiled first or used “oven‑ready”?
You can adjust the recipe above based on those memories:
Remove béchamel if she didn’t use it
Add more or different vegetables
Adjust cheese type/quantity
Use her spices (if she used paprika, black pepper, maybe a dash of chili)
Use her noodles style
If you like, I can send you a version of this classic lasagna that’s adapted just like your Nana’s (based on the ingredients you remember) — writing the exact ratios so you can bake exactly how you remember it. Want me to do that?
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